Steep the raisins in STROH and leave to soak overnight or for at least 2-3 hours.

Warm the honey, sugar, butter and STROH in a saucepan over a low heat until the sugar has dissolved, without allowing it to boil. Finely chop the candied lemon peel or candied orange peel in a mixer.

Wash the apricots, remove the stones and puree them. Advice: In order to have fruit pieces, don’t mix the apricots too smoothly.

Heat the oven to 180°C top and bottom heat. Coat a square baking tin with aluminium foil (this will help the brownies to bake more evenly and quickly later).

Chop the chocolate and melt it together…

The very essence of a Rumtopf is to preserve fruit gradually in layers throughout the year, so that at the end of the year you have a wide range of aromatic preserved fruits, bringing together the…

Beat lukewarm butter with icing sugar, cinnamon and egg-yolk until frothy.

Beat egg white with refined sugar. Mix almonds, hazelnuts and gently fold in the butter mixture with the beaten egg whites.

Preheat the oven to 180°C convection.

Soak the dried fruits in rum for at least 10 min. Then drain them.

Mix together all Ingredients except for the eggs. In a separate bowl beat the eggs,…

Put milk, salt and vanilla in a pot and bring to a boil. Remove from the heat, using a whisk to stir the semolina in. Allow to cool down.

Soak raisins in rum.

Melt butter in a pan. Add semolina…

Roughly chop the chocolate, mealt over a water bath.

Whisk together egg yolks with sugar. Incorporate the molten chocolate, as well as as mascarpone, cocoa, salt, rum, vanilla and orange zest.…

Dip the dough balls unto melted butter and place them on a buttered pan. Make sure that the Buchteln are placed close together in the pan, with their seams facing downward.

Let the butter come to room temperature and beat it along with half of the sugar, salt lemon zest, and vanilla sugar (to taste) until fluffy. Next, gradually add the egg yolks, still beating to…

Separate eggs. Using half the sugar and the egg yolks, whip together. Beat the egg whites with salt and the remaining sugar until stiff.

Grease a small bundtlette pan and dust with sugar.Separate eggs. Melt the chocolate over a water bath, allow to cool down.

Separate eggs. Melt the chocolate over a water bath, allow to cool down.

Sieve flour and baking powder. Beat the soft butter until cream. Add the powdered sugar and egg yolks and keep on beating. Add…

Soak raisins in STROH.

Cut buns into thin slices. Mix milk. With eggs, sugar, vanilla and salt together. Soak bread slices in this.

Peel apples, remove the seeds and slice thinly. Dust with cinnamon…

Allow fresh short dough to rest for 1 to 2 hours and then roll it out to a size of 20 x 30 cm. Place on a baking sheet lined with parchment paper and poke with a fork at regular intervals. …

To make the base, melt the butter and chocolate over a warm bain-marie. Combine the egg whites and the sugar and beat until stiff. Stir the egg yolks into the melted butter and chocolate. Fold the…

Spread out the puff pastry dough on a baking sheet lined with parchment paper, poke it a bit with a fork, sprinkle on the sugar evenly, and bake golden brown for 30 minutes at 160 °C with the fan on.…

For the punch filling: break the sponge fingers into little pieces and stir together with torn-up sponge cake, rum, orange juice, and jam; allow to soak for about 15 minutes. Roll out this mixture 1…

Once the strudel dough has rested, roll it out a bit with a rolling pin to form a circular shape. Then place the dough on a cloth dusted with flour, carefully lift it with the backs of both hands, and…

Beat together the eggs and the sugar – first slightly warm (over steam) and then in a mixer – until fluffy. Fold in the sieved flour and the melted butter and spread onto a paper-lined baking sheet…

Cut the apricots in pieces. Put the apricot pieces, raisins and cranberries into a bowl. Let it boil shortly with the rum. Let it rest and cool down in the fridge for about two hours.

Heat the milk.…

Preheat the oven to 175 degrees. Melt the butter and stir it with the eggs and the sugar until light and fluffy. Stir in the milk. Fold in the flour, the cocoa and the baking powder. Stir into the…

Separate the egg whites in a bowl and beat them with the sugar until stiff. Grate the chocolate finely and stir it with the nuts, the rum, and the cinnamon in the eggs. Let the dough rest in the…

Wash and dry the raisins. Put them into a sealable glass. Fill the glass with rum. Add the cinnamon stick and let the raisins soak on a dark and cold place for 3 to 4 days. Shake the glass once a day.

Preheat the oven to 190°C convection. Grease a mould with butter and dust with flour.

Crumble the cookies. Pour milk and STROH rum over them and let them soak for 10 minutes.

Whip mascarpone cheese and cream, add sugar.

Either serve the chutney as a saucepan or pour it into glasses while it is still hot and store in the refrigerator. The chutney can be stored in the refrigerator for up to two weeks.

Preheat the oven to 175 degrees Celsius. Separate the eggs. Beat the egg whites until stiff. Beat the room temperature butter with the icing sugar, vanilla sugar and eggs. Fold in the flour, baking…

Mix all ingredients in a bowl and then shape into small balls. Roll them in coconut flakes or cocoa powder, depending on your taste.

Using a whisk mix eggs, yeast, sugar, milk, rum and salt together. Add flour and incorporate. Add the butter and knead well. Cover the dough, allow to rest for 1 hour.

Scrape out the vanilla seeds from the pod. Save some seeds. Mix sugar, vanilla seeds and pod well together.

Preheat the oven to 170°C fan. Using a hand mixer, beat butter and sugar until creamy. Add rum and eggs. Lastly incorporate flour, salt and zest.

Mix all ingredients for the dough together and knead well. Wrap in cling film and refrigerate for 1 hour.

Preheat the oven to 170°C fan.

Take the dough out of the fridge, cut into 1 cm pieces.…

Quickly knead together all dough ingredients on a cutting board until smooth, form a ball, and refrigerate wrapped in cling film for 60 minutes.

Line the edge of an appropriately sized cake ring with a cake collar. Dip half of the sponge fingers in the mixture of simple syrup and rum and use them to cover the floor of the mould. Soak the…

Preheat the oven to 180 degrees. Prepare a baking tray and a cookie sheet. Assembly a piping bag with the tip. Chop some hazelnuts for garnishing.

For the candied oranges, peel one orange and slice both oranges in 4 mm thin slices. Put all ingredients into a pot and bring to a boil. Cook for 15 minutes, until the oranges are candied. Put the…

Mix softened butter, sugar and egg whites together. Incorporate grated chocolate, salt, flour and STROH rum into the dough. Knead well until it is homogenous. Chill the dough.

Preheat the oven to 180 degrees. Bring water, milk, salt and butter to a boil. Add the STROH rum. Add the flour and keep stirring until it transforms into a thick paste.

Peel the pears and core them with a corer. Caramelize the sugar and then slowly pour in some water. Cook until the caramel has completely dissolved. In this liquid, stew the pears until soft.

Place all ingredients in a bowl and mix with a hand mixer. Chill in the refrigerator for two days.

For the puff pastry, place the flour, pre-softened butter, water, vinegar, and salt in a bowl and knead slowly. When the dough begins to separate from the bowl’s sides, knead faster until silky and…

For the sponge cake, separate the eggs. With a hand mixer, mix the egg yolks along with 50 g sugar, vanilla sugar, and lemon zest to a creamy consistency. Beat the egg whites with salt and the rest of…

For the chocolate banana marmalade, puree bananas. Heat together with 20 g sugar and the pectin. Add 100 g sugar and the glucose syrup and bring back to temperature. Stir in the bitter couverture…

Mix instant coffee into the sponge finger batter. Form the fingers shorter than usual and also baking them a bit shorter than usual.

Roast the almonds in the oven at 200 °C (upper and lower heat) for 10 minutes.

Roast the almonds in the oven at 200 °C (upper and lower heat) for 10 minutes.

While you wait for the yeast dough to rise for the first time, cut the prunes into small pieces. Brush the ring cake mould with melted butter and then sprinkle it with the cinnamon sugar. (The baking…

Cut the fruit into pleasingly sized pieces and marinate with rum. In a pot, combine the rice with the cold milk, salt, and vanilla sugar. Cover and cook on low heat until soft.

Melt the chocolate. Whip the whipped cream. Beat the eggs with the sugar in the food processor for several minutes until a thick, white cream is formed. Gradually stir the melted chocolate into the…

Grease a Guglhupf mould with butter and dust with flour. Pour in the sand cake batter and bake in the oven for around 45 minutes at 170 °C. Remove from the oven and allow the Gugelhupf to cool in its…

Stir the Powidl together with rum and cinnamon to taste.

Roll out the short dough 3 mm thick and use it to line the bottom of a tart mould 26 cm in diameter. Chill the dough for several hours, then poke it with a fork at regular intervals and bake for ca.…

Wash the strawberries, remove the stones and puree them. Advice: In order to have fruit pieces, don’t mix the strawberries too smoothly. Add the lemon juice, the vanilla seeds, the rum and the lemon…

Mix the raisins with the rum and let it boil in a pot. Reduce the heat and put it aside until the raisins have soaked up all the liquid.

Peel the kiwis, remove the stalk and cut it into pieces, puree them. Cut the watermelon pulp into pieces, remove the seeds and then puree it. Add the rum to the melonpuree.

Prepare a yeast dough. Mix the flour in a big bowl with the yeast. If you use fresh yeast, stir it with lukewarm milk. Add milk, eggs, egg yolks, sugar, icing sugar and the lemon zest. Let the dough…

Soak the raisins in water for about 15 minutes, then squeeze them out and chop them finely. Mix them with the rum. Spread the soft butter in a square on a baking tray.

For the base: Put the cookies into a plastic bag and crumble them. Melt the butter and mix it with the cookies crumbles. Put baking paper into a round baking tin and press the cookie-base into the…

Especially good ingredients for the punch mixture are sponge cake scraps and leftovers, Sachertorte, and leftover sponge fingers. If you don’t have any leftovers, you can of course prepare some fresh…

Place the babas in large soup dishes, spray on the mascarpone cream in a circular fashion, distribute berries around the babas, and pour a bit of rum pot liquid into the bowls.

Pre-heat oven to 200 °C. Core the apples with an apple corer.